Smoked, Shredded, Barbecue Glazed Ham

280 mins
Serves 1
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Directions

  1. 1Take the bone-in ham out of its packaging.
  2. 2Take the bone-in ham out of its packaging.
  3. 3Take the bone-in ham out of its packaging.
  4. 4Apply horseradish mustard as a binder to the ham.
  5. 5Apply horseradish mustard as a binder to the ham.
  6. 6Apply horseradish mustard as a binder to the ham.
  7. 7Heavily season all sides of the ham with all-purpose rub and pat it in.
  8. 8Heavily season all sides of the ham with all-purpose rub and pat it in.
  9. 9Heavily season all sides of the ham with all-purpose rub and pat it in.
  10. 10Place the ham on the smoker cruising at 225°.
  11. 11Place the ham on the smoker cruising at 225°.
  12. 12Place the ham on the smoker cruising at 225°.
  13. 13After about 4 hours, when the ham reaches 160° internal temperature, transfer it to a foil pan on a wire rack with some orange juice (or any liquid).
  14. 14After about 4 hours, when the ham reaches 160° internal temperature, transfer it to a foil pan on a wire rack with some orange juice (or any liquid).
  15. 15After about 4 hours, when the ham reaches 160° internal temperature, transfer it to a foil pan on a wire rack with some orange juice (or any liquid).
  16. 16Cover the ham tightly with foil and return it to the smoker to continue cooking until probe tender.
  17. 17Cover the ham tightly with foil and return it to the smoker to continue cooking until probe tender.
  18. 18Cover the ham tightly with foil and return it to the smoker to continue cooking until probe tender.
  19. 19While the ham is cooking, prepare the glaze by warming barbecue sauce, butter, brown sugar, and honey over low heat.
  20. 20While the ham is cooking, prepare the glaze by warming barbecue sauce, butter, brown sugar, and honey over low heat.
  21. 21While the ham is cooking, prepare the glaze by warming barbecue sauce, butter, brown sugar, and honey over low heat.
  22. 22Once the ham is probe tender, remove the foil and cover the ham with the barbecue glaze.
  23. 23Once the ham is probe tender, remove the foil and cover the ham with the barbecue glaze.
  24. 24Once the ham is probe tender, remove the foil and cover the ham with the barbecue glaze.
  25. 25Close the lid of the smoker and cook for about 10 minutes to let the sauce set.
  26. 26Close the lid of the smoker and cook for about 10 minutes to let the sauce set.
  27. 27Close the lid of the smoker and cook for about 10 minutes to let the sauce set.
  28. 28Let the ham rest for about 30 minutes.
  29. 29Let the ham rest for about 30 minutes.
  30. 30Let the ham rest for about 30 minutes.
  31. 31Carefully remove the bones from the ham.
  32. 32Carefully remove the bones from the ham.
  33. 33Carefully remove the bones from the ham.
  34. 34Shred the meat.
  35. 35Shred the meat.
  36. 36Shred the meat.
  37. 37Finish the shredded ham with more barbecue glaze.
  38. 38Finish the shredded ham with more barbecue glaze.
  39. 39Finish the shredded ham with more barbecue glaze.

Ingredients

  • 7 lbs bone-in ham
  • 7 lbs bone-in ham
  • 7 lbs bone-in ham
  • horseradish mustard
  • horseradish mustard
  • horseradish mustard
  • all-purpose rub
  • all-purpose rub
  • all-purpose rub
  • orange juice
  • orange juice
  • orange juice
  • barbecue sauce
  • barbecue sauce
  • barbecue sauce
  • butter
  • butter
  • butter
  • brown sugar
  • brown sugar
  • brown sugar
  • honey
  • honey
  • honey

Equipment

foil panwire racksmoker

Tips

  • You can use any liquid in the foil pan with the ham.
  • Let the ham rest for about 30 minutes before shredding.
  • The bones should come out without any issues once the ham is tender.